Sunday, August 1, 2010

Overnight Casserole

2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed

Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.

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